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Peppermint Candy Cheesecake Recipe

I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It's a traditional Christmas dessert in my family. —Linda Stemen, Monroeville, Indiana

TOTAL TIME: Prep: 50 min. Bake: 55 min. + chillingYIELD:16 servings

Ingredients

1-1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup sugar

FILLING:

5 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 cup sour cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

5 eggs, lightly beaten

30 peppermint candies, crushed

Red food coloring, optional

TOPPING:

1 cup heavy whipping cream

1/4 cup confectioners' sugar

Additional crushed peppermint candies

Directions

1.Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring if desired. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

3. Bake at 350° for 55 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.
Yield: 16 servings.